I promised that recipe yesterday, but I just got busy! My oldest had a cup stacking tournament yesterday and it was a long night! Here’s a link to a cool video in case you have no idea what cup stacking is. Supposedly it is excellent for hand/eye coordination. Anyway, this morning – poor guy has a fever. He is so upset because he’s never missed a day of school – this kid loves to learn! Anyway, he’s home hanging out with me today.

I do have that recipe, I made it yesterday as stuffed shells. I think it really turned out well – two of the boys even ate it! (My boys are SO picky! I can’t wait til they become human vacuums like all boys eventually become, lol!) Anyway, the recipe is written as manicotti, but you can make it as either. Enjoy!

Manicotti

1 (8oz) package manicotti pasta
3 c whole ricotta cheese
2 c mozzarella cheese, shredded
1 c grated parmesan cheese
1 T chopped fresh parsley
½ t salt
¼ t black pepper
3 eggs
2 ½ c (32 oz) spaghetti sauce (I always use more cause I love sauce!)

Bring water to boil, add pasta. Cook for 8-10 minutes and drain. Cool on wax paper or foil.
Preheat oven to 350.
Mix ricotta cheese, mozzarella cheese, ¾ c parmesan cheese, parsley, egg, salt and pepper. Fill manicotti with cheese. (I use a Ziploc baggie with the corner snipped off).
Coat 9×13 baking dish with spaghetti sauce. Place manicotti in single layer. Cover with remaining sauce. Bake for 45 minutes.

This recipe may also be used with jumbo shells, instead of piping the filling in with a baggie, you can just use a spoon to fill the shells.